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Enzymatic interesterification of high oleic oil with lauric fat blends for shortening

Magda Xanthina, Bangun Nusantoro UGent, Sheida Kadivar and Koen Dewettinck UGent (2012) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 114(suppl. 1). p.318-318
abstract
Shortening base stock was prepared by blending High Oleic Sunflower Oil/HOSO, Palm Kernel Oil and a hard fat (hard Palm Stearin or Fully Hydrogenated Rapeseed Oil). The ternary blends were adjusted for having the same unsaturated/saturated fatty acid ratios. Physicochemical properties of the fat blend were then compared with those of its interesterified blend. Enzymatic interesterification was carried out using sn-1,3 specific lipase on its optimum condition. Silver-ion HPLC analysis showed that there was an increment on the degree of unsaturation based on the TAG composition after interesterification. As a result, the process significantly altered fat blend properties, namely solid fat content/SFC, crystallization and melting behaviors, and crystal morphology. Interesterification by including HOSO gave the lowest SFC profile whilst its slope was the sharpest. The slopes of SFC profiles of interesterified blends without HOSO were found to be comparable to that of commercial shortening. Crystallization peaks of the fat blends were also changed after interesterification. The peak at higher temperature was diminished, and as replacement, a broad peak at middle temperature was emerged for both interesterified blends with HOSO and without HOSO. The enzymatic interesterification reduced the melting temperature of the fat blends. However, the interesterified blends with HOSO gave lower melting temperatures than those of the interesterified blends without HOSO. It was also observed from PLM that the size of fat crystals became smaller and dispersed more homogenously after enzymatic interesterification.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (meetingAbstract)
publication status
published
subject
keyword
PLM, HPLC, Shortenings, NMR, DSC, enzymatic interesterification
in
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
114
issue
suppl. 1
issue title
Book of abstracts of the 10th Euro Fed Lipid congress
pages
318 - 318
conference name
10th Euro Fed Lipid Congress
conference location
Kraków, Poland
conference start
2012-09-23
conference end
2012-09-26
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.266 (2012)
JCR rank
31/123 (2012)
JCR quartile
2 (2012)
ISSN
1438-7697
DOI
10.1002/ejlt.201290034
language
English
UGent publication?
yes
classification
C3
id
3032577
handle
http://hdl.handle.net/1854/LU-3032577
date created
2012-10-22 12:01:39
date last changed
2017-06-07 09:21:34
@inproceedings{3032577,
  abstract     = {Shortening base stock was prepared by blending High Oleic Sunflower Oil/HOSO, Palm Kernel Oil and a hard fat (hard Palm Stearin or Fully  Hydrogenated Rapeseed Oil). The ternary blends were adjusted for having the same unsaturated/saturated fatty acid ratios. Physicochemical properties of the fat blend were then compared with those of its interesterified blend. Enzymatic interesterification was carried out using sn-1,3 specific lipase on its optimum condition. 
Silver-ion HPLC analysis showed that there was an increment on the degree of unsaturation based on the TAG composition after interesterification. As a result, the process significantly altered fat blend properties, namely solid fat content/SFC, crystallization and melting behaviors, and crystal morphology. Interesterification by including HOSO gave the lowest SFC profile whilst its slope was the sharpest. The slopes of SFC profiles of interesterified blends without HOSO were found to be comparable to that of commercial shortening. Crystallization peaks of the fat blends were also changed after interesterification. The peak at higher temperature was diminished, and as replacement, a broad peak at middle temperature was emerged for both interesterified blends with HOSO and without HOSO. The enzymatic interesterification reduced the melting temperature of the fat blends. However, the interesterified blends with HOSO gave lower melting temperatures than those of the interesterified blends without HOSO. It was also observed from PLM that the size of fat crystals became smaller and dispersed more homogenously after enzymatic interesterification.},
  author       = {Xanthina, Magda and Nusantoro, Bangun and Kadivar, Sheida and Dewettinck, Koen},
  booktitle    = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  issn         = {1438-7697},
  keyword      = {PLM,HPLC,Shortenings,NMR,DSC,enzymatic interesterification},
  language     = {eng},
  location     = {Krak{\'o}w, Poland},
  number       = {suppl. 1},
  pages        = {318--318},
  title        = {Enzymatic interesterification of high oleic oil with lauric fat blends for shortening},
  url          = {http://dx.doi.org/10.1002/ejlt.201290034},
  volume       = {114},
  year         = {2012},
}

Chicago
Xanthina, Magda, Bangun Nusantoro, Sheida Kadivar, and Koen Dewettinck. 2012. “Enzymatic Interesterification of High Oleic Oil with Lauric Fat Blends for Shortening.” In European Journal of Lipid Science and Technology, 114:318–318.
APA
Xanthina, M., Nusantoro, B., Kadivar, S., & Dewettinck, K. (2012). Enzymatic interesterification of high oleic oil with lauric fat blends for shortening. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (Vol. 114, pp. 318–318). Presented at the 10th Euro Fed Lipid Congress.
Vancouver
1.
Xanthina M, Nusantoro B, Kadivar S, Dewettinck K. Enzymatic interesterification of high oleic oil with lauric fat blends for shortening. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2012. p. 318–318.
MLA
Xanthina, Magda, Bangun Nusantoro, Sheida Kadivar, et al. “Enzymatic Interesterification of High Oleic Oil with Lauric Fat Blends for Shortening.” European Journal of Lipid Science and Technology. Vol. 114. 2012. 318–318. Print.